If there’s one dish that has the power to turn a regular weeknight into a flavor-packed fiesta, it’s this Chicken Enchiladas Recipe. Imagine perfectly seasoned chicken tucked inside warm tortillas, bathed in a rich, tangy enchilada sauce, and smothered with gooey, melty cheese. Every bite is a delicious blend of tender chicken, savory spices, and that irresistible cheesy topping. Whether you’re serving family or friends, these enchiladas are sure to become a go-to favorite in your recipe rotation!
Ingredients You’ll Need
Ingredients You’ll Need
Every component in this Chicken Enchiladas Recipe has a purpose, from bold spices to creamy cheese. The ingredients are wonderfully simple, yet together they create a meal that’s truly greater than the sum of its parts. Here’s what you’ll need and why each item matters:
- 2 cups cooked shredded chicken: The heart of the enchiladas, providing rich flavor and hearty texture. Rotisserie chicken works beautifully for convenience!
- 1 tablespoon olive oil: Adds depth and helps sauté the aromatics for maximum flavor.
- 1 small onion, finely chopped: Gives a sweet, savory base that rounds out the filling.
- 2 cloves garlic, minced: Brings a fresh, aromatic punch that elevates the chicken mixture.
- 1 (10-ounce) can red enchilada sauce (or homemade): The essential tangy, spicy sauce that ties everything together.
- 1/2 cup sour cream: Adds creaminess to the filling, keeping it moist and luscious.
- 1 teaspoon ground cumin: Delivers that classic earthy, warm undertone essential to Mexican-inspired dishes.
- 1/2 teaspoon chili powder: For just the right touch of smoky heat without overpowering the flavors.
- Salt and black pepper to taste: Simple seasonings that balance and bring out the best in every ingredient.
- 1 1/2 cups shredded cheddar cheese: Melts beautifully and gives that familiar, crave-worthy cheesy pull.
- 1 cup shredded Monterey Jack cheese: Adds a creamy, mild melt that pairs perfectly with cheddar.
- 8 flour or corn tortillas: Choose your favorite—flour for soft and pliable, corn for classic flavor and texture.
- Fresh cilantro and sliced green onions for garnish (optional): Brightens up the finished dish with freshness and color.
How to Make Chicken Enchiladas Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This keeps the enchiladas from sticking and ensures easy serving later. A quick spritz of cooking spray or a brush of olive oil does the trick—no one wants to leave that delicious sauce behind!
Step 2: Sauté the Aromatics
In a large skillet over medium heat, drizzle in the olive oil and add your chopped onion. Sauté for 3 to 4 minutes until it’s soft and translucent, then toss in the minced garlic. Let it cook for another 30 seconds, just until fragrant. These aromatics are the flavor foundation for your Chicken Enchiladas Recipe.
Step 3: Make the Chicken Filling
Add the shredded chicken to the skillet along with half of the enchilada sauce, sour cream, cumin, chili powder, salt, and pepper. Stir everything together and let it cook for 2 to 3 minutes. You want everything to be combined and just warmed through, so the flavors can really meld. The filling should look creamy and well-mixed—resist the urge to eat it straight from the pan!
Step 4: Assemble the Enchiladas
Warm your tortillas slightly (a few seconds in the microwave does wonders) so they’re easy to roll. Spoon about 1/4 cup of the chicken mixture into each tortilla, sprinkle on a bit of the cheese mixture, and roll up tightly. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat until all tortillas are filled and snuggled together in the dish.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the top of your assembled enchiladas. Generously sprinkle the rest of the cheddar and Monterey Jack cheeses over everything, making sure no corner is left behind—this is what creates that irresistible golden, bubbly finish.
Step 6: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 20 to 25 minutes. The cheese should be melted and bubbling, and the edges of the tortillas will be just a little crisp. Let the enchiladas cool for a few minutes before serving—this helps the filling set and makes them easier to serve.
How to Serve Chicken Enchiladas Recipe
Garnishes
A handful of fresh cilantro and a scatter of sliced green onions transform your Chicken Enchiladas Recipe from comforting to downright irresistible. These bright garnishes add freshness, a pop of color, and a little crunch that beautifully complements the warm, cheesy filling.
Side Dishes
To make your enchiladas a complete meal, pair them with classic sides like Mexican rice, refried beans, or a crisp green salad. The mild flavors of the sides balance the bold, saucy enchiladas, and they’re perfect for soaking up any extra sauce left on your plate.
Creative Ways to Present
For a fun twist, try serving your Chicken Enchiladas Recipe in individual ramekins, or cut the enchiladas into bite-sized pieces for a festive appetizer platter. You can even set up a DIY toppings bar with sour cream, avocado, hot sauce, and pickled jalapeños so everyone can customize their own plate.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are a true gift! Let them cool completely, then cover the baking dish tightly with foil or transfer to an airtight container. They’ll keep in the fridge for up to 3 days, and the flavors get even better as they mingle overnight.
Freezing
This Chicken Enchiladas Recipe is freezer-friendly, making it a lifesaver for busy nights. Assemble the enchiladas up to the point of baking, then wrap the dish tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. For single servings, the microwave works great—just cover and heat on medium until piping hot. Add a fresh sprinkle of cheese and a few garnishes to wake up the flavors!
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a time-saving shortcut that works perfectly in this Chicken Enchiladas Recipe. It’s juicy, flavorful, and shreds easily, making the prep even faster.
Should I use flour or corn tortillas?
Both work well, and it mostly comes down to preference. Flour tortillas are soft and easy to roll, while corn tortillas offer a traditional flavor and a slightly firmer texture. Either way, your Chicken Enchiladas Recipe will be delicious!
How can I make this recipe spicier?
If you love some extra heat, feel free to add diced jalapeños to the filling, use a spicy enchilada sauce, or increase the chili powder. A drizzle of hot sauce on top is also a great way to kick things up a notch.
Can I assemble the enchiladas ahead of time?
Definitely! You can assemble the enchiladas up to a day in advance and keep them covered in the fridge. When you’re ready to bake, just add a few extra minutes to the cooking time if baking straight from the fridge.
Is it possible to make this Chicken Enchiladas Recipe gluten-free?
Yes, it’s easy! Just use corn tortillas instead of flour, and double-check your enchilada sauce to make sure it’s gluten-free. You’ll have a comforting, crowd-pleasing meal everyone can enjoy.
Final Thoughts
If you’re looking for a dish that never disappoints, this Chicken Enchiladas Recipe is your answer. It’s simple, satisfying, and packs in so much flavor with minimal effort. Give it a try—you might just find yourself coming back to it again and again!
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Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchiladas recipe features tender shredded chicken mixed with a flavorful blend of spices and creamy sour cream, rolled in warm tortillas, topped with melted cheddar and Monterey Jack cheese, and baked to perfection. Perfect for an easy Mexican-inspired weeknight dinner, these enchiladas are hearty, cheesy, and full of vibrant flavors.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Assembly and Toppings
- 1 (10-ounce) can red enchilada sauce (or homemade)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour or corn tortillas
- Fresh cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Onions and Garlic: In a skillet over medium heat, heat the olive oil and sauté the chopped onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Mix Chicken Filling: Stir in the shredded chicken, half of the enchilada sauce, sour cream, ground cumin, chili powder, salt, and black pepper. Cook the mixture for 2 to 3 minutes until warmed through and thoroughly combined, allowing the flavors to meld.
- Warm Tortillas: Warm the tortillas slightly, either in a microwave or on a skillet, to make them pliable and easier to roll without cracking.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture into each tortilla. Sprinkle a bit of shredded cheddar and Monterey Jack cheese inside each, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheddar and Monterey Jack cheese on top to cover.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and sliced green onions if desired. Serve hot and enjoy!
Notes
- Using rotisserie chicken makes this recipe quicker and easier to prepare.
- You can assemble the enchiladas ahead of time and refrigerate for up to 1 day before baking.
- Serve with sides such as rice, beans, or a fresh salad for a complete meal.
- To make this dish gluten-free, use corn tortillas and ensure enchilada sauce is gluten-free.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 330
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
